Baby boomers — who some may now refer to as older adults in the 55- to 72-year-old age range — offer restaurant brands a solution to the industry's current hiring and retention conundrum. Plus, they come to jobs with more flexibility, customer engagement skills and even stronger levels of technological capabilities
One of the oldest traditional "fast food" burger brands, White Castle, today leapt headlong into new territory by officially becoming the first national truly quick-service brand to offer the non-meat Impossible Burger (in this case Impossible Slider, of course) at all its system stores nationwide.
KFC has begun testing a system in the U.S. that cuts back-of-house employee training time down from four or five weeks total, to just one week, according to the brand's chief digital officer who has overseen initial deployment of the chicken chain's new voice training.
There are some distinct differences between PC-based recording appliances and purpose-built NVRs. Knowing how these two options stack up can help you make the right choice and save you money in the long run.
Video-based fraud detection solutions offer a unique advantage over other solutions, because they let you actually see what took place. They offer the same powerful ability to search through enormous amounts of transaction data, but with the added benefit of tying transaction data to video images.
In an analysis of distributor and vendor invoices, 35 percent were found to have errors. That's money you're leaving on the table. Here are some ideas on how to pick it up again and get it working for your QSR.
NPD Group joins two restaurant brands to talk about the tech "transformers" of the restaurant business today and how to make the most of them for your brand.
As a restaurateur, can you choose the menu trends coming down the pike, or would you like to know what trends forecasters say SHOULD be on you menus? Take this test, then read the best advice from culinary forecaster Suzy Badarraco on what's hot, what's not and what's next on restaurant menus.
Invoices are jam-packed with a treasure trove of information about your purchases, your contracts and your ability to reduce costs. When analyzed as a full set of data, these records offer actionable insights that should guide your business decisions.
Yext Head of Industry for Food Service gives QSRs advice on how to make your brand show up for potential customers in these days of voice and image searches and intelligent devices.
A good deal of data suggests kiosks help boost QSR business, so it makes sense to develop a kiosk strategy for your quick-serve brand, if you haven't already, because of the benefits you'll learn more about in this article.
Rather than putting your effort into survey methods that customers likely won't notice, use new technology to increase response volume and feedback value in real time.
Growth is a great thing in the restaurant business, but if it's based on a franchising model, it's also a stressful thing, particularly for your marketing team that is working hard to keep everybody on the same "virtual" page.
QSR mobile strategy is still undergoing growing pains since QSRs — which traditionally had just the two channels of in-restaurant and drive-thru ordering to deal with — now have new layers of complication from mobile app orders. That channel brings value, but also warrants extra planning, monitoring and managing for a winning strategy.
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Three brands' leaders offered wisdom-packed responses during an hour-long panel on making your brand's customer experience franchise-worthy at this spring's Restaurant Franchising & Innovation Summit in Louisville.